Germany produces some of the major dry and sweet white wines of Europe, though its total wine production is small compared to France and Italy. The northern climate presents challenges for grape growing, with short summers and risk of frost damage. German wines are known for their light body, delicate flavors, and balance between sweetness and acidity. Riesling is a signature grape variety, producing wines across different styles depending on ripeness levels and winemaking techniques like late harvesting. German wine regions are concentrated along the Rhine and Mosel rivers, with Riesling as a dominant variety in places like Rheingau, Mosel-Saar-Ruwer, and Nahe. German wines are classified based on ripeness levels indicated

1. GERMAN WINES
Introduction:
Germany is the northern-most wine region of Europe. It does not make many wines, the
total production is just 10% of France and Italy and about 1% of world’s total. But it
produces some of the major dry whites and sweet whites. The wines are primarily in the
valleys of Rhine (Rhein in German) and Moselle (Mosel in German) rivers. Because of
this northern location, the summers are short and crops are damaged by severe frosts. The
vines are planted on riverbanks. Due to shortage of sun the grapes do not ripen properly
therefore making it more acidic. German wines are best consumed on their own or with
dessert but not with any strongly flavored foods.
History:
The origins of viticulture in Germany can be traced back to the Romans, at the first
century. The earliest vineyards existed at the left bank of the Rhine, and plantings spread
to the Mosel probably around the 3rd century. The vine advanced further in the Middle
Ages, mainly through the church, its monastries in particular. In the Rheingau,
Benedictines founded an abbey which later became the Schloss Johannisberg. Kloster
Eberbach was established by Cistercians in 1135. The planting of vines reached a high
point in the 15th century, when the area under vine was four times larger than it is today.
This included Alsace, which was the most highly esteemed region during that period. The
most important early variety was probably Elbling. Silvaner, Muskat, Traminer,
Spätburgunder, and Trollinger were also known. Riesling arrived relatively late, and is
first reliably documented in the Rheingau in 1435 and in the Mosel not much later.
Different varieties were generally mixed within a vineyard, rather than carefully
distinguished.
A serious crises developed around the 17th century, when prices fell, due to
overproduction and competition from beer. The 30 Year War raged, which ended in
1648, with Alsace becoming a French province. In the wake of the disaster, quality
improved as unsuitable land was returned to other uses. Riesling replaced lesser varieties,
often by decree from political and clerical authorities. The term "Cabinet" was first used
in 1712 by the Kloster Eberbach to indicate wines of superior quality. In 1720 the first
monoculture of Riesling was planted at Schloss Johannisberg. Noble Rot was discovered
a little later, and Kloster Eberbach produced a successful wine from botrytised grapes in
1753. The invention of Spätlese is generally dated at 1775, when the harvest at Schloss
Johannisberg was delayed by accident, resulting in a late harvest of largely rotten grapes.
The wines made from these grapes became a legend.
In the 19th century, in the wake of the French occupation, most of the church's wine
estates were secularised. Technological progress, such as the invention of the ``Oechsle"
must weight scale, helped to further improve the wines. In many ways, German wine

2. entered a golden age. The great estates of the Rheinpfalz and Mosel-Saar-Ruwer rose to
fame, alongside the Rheingau. At the hight of its prestige, Rhine wine generally sold at
prices above those of first growth Bordeaux. The Mosel's first Trockenbeerenauslese was
made by the Thanisch estate from the Bernkasteler Doctor vineyard in 1921, and created
something of a ``Doctor cult". Yet, times were not easy during the deterioration of the
political and economic situation in the early 20th century. Phylloxera added to the
troubles. The worst blow to German wine since the 17th century came with the Nazis,
when the 2nd world war eventually devastated Germany's wine regions, along with much
of the rest of Europe.
German Wine since 1945
German wine industry slowly began to loose its way in the “economic miracle". Post war
western Germany saw large increases in wine production, and consumption. New
vineyards were planted, usually on flat land which was accessible to machines, and
suitable for production of high quantities of wine at lower costs. The Mosel area for
example expanded to twice its size by planting on the valley floor and on slopes that are
famously "gently rising to the south". New crossings of varieties were introduced. The
notorious wine law of 1971 cemented the confusion of must weight with "quality in the
glass", and allowed labels to carry the names of large, undistinguished vineyards zones,
with no indication of their inferiority to the finest single sites.
Facts of German wines
 Most Northerly of wine growing countries.
 Produces most lightest, and delicate white wines.
 Low in alcohol exquisitely balanced.
 Practice of harvesting grapes at various degrees of ripeness.
 National drink of Germany is beer.
Soil:
Lime Stone, Slate, Clay, Loam, Sand
Climate
 Germany lies north of equator therefore its wine producing regions are the coldest in
the world..
 Short summers.
 Rivers regulate the temperature.
 Late harvesting (starting from middle or end of November) provides aromas to
grapes.
 Lack of heat and cool nights leave ripe grapes with good sugar levels but also high
acid levels.

3. White Grape Varieties
 Muller thurgau : wine flowery bouquet, mildly acidic. Swiss Dr. Muller from the
canton of thurgau developed by cloning Riesling and silvaner.
 Riesling : balance between sweetness and acidity.
 Silvaner : mild acidity full body.,more user friendly.
 Grauburgunder : also called Rulander makes oily sweet wines.
 Gewürztraminer : makes rich fruity wines.
 Weissburgunder : used to make dry wines.
Red Grape Varieties
 Spatburgunder : wines are velvetty full bodied
 Portugieser : flavourful, light, mild
 Trollinger : ripens very late, fruity, good acidity
WINE GROWING REGIONS
Rhine Regions:
RHEINGAU:
 Germany’s most central wine region. It is a long hillside by the thick forests of the
Taunus Hills and bordered by the Rhine river.
 The Mediterranean-type climate produce densely rich flavors and elegant wines.
 Famous for its sweet, botrytis affected QMP wines.
 Main grape varieties : Riesling, Spatburgunder
 Soil : quartz, clay, loam and sandy.
 Climate: Vines protected from cold due to mountains & river.
 White Wines - Schloss Johannisberg, Steinberger,Schloss Vollrads.
 Wines are fragrant, acidic and with great character and elegance.
PFALZ:
 Bounded by the Rhine on the eastand Haardt mountains on the west.
 Formely known as Rheinpfalz and before that Palatinate (some Pope of ages past
lived here)
 The largest producer of wines and known for its inexpensive wines
 Wines are aromatic,mild, round and fullbodied.
 Main Grape Varieties- Mueller-Thurgau,Riesling, Kerner, Silvaner, Portugieser.
 Soil: Laom,sandstone, limestone, granite and clay.
 Climate: Sunniest and driest wine producing areas.

4.  Popular Wines :Deidesheimer (W),Ruppertberger (W), Durkheimer (R)
RHEINHEISEN:
 Lies in the valley of hills bordered by Nahe River on the west and north and east by
the Rhine.
 The second largest producer. of wines and produces both red and white wines.
 Popular for LIEBFRAUMILCH-Generic style, of a blend of lower quality wines, that
people connect with.
 Grapes used - Muller Thargau, Silvaner, Riesling, Portugieser, Spatburgunder.
 Soil : Loess , limestone, sandy.
 Climate: Temperate.
 Popular Wines : Blue Nun (S), Guntersblumer (R), Niersteiner (W),Oppenheimer
(W), Bodenheimer (W)
 Wines are fragrant, mild, soft, medium bodied.
MITTERHEIN:
 Lies between Bonn and Bigen on the stretch of Rhine valley.
 Main grape variety : Riesling.
 Soil: Slate and Climate: Temperate.
 International star wine is Toni Jost.
NAHE:
 Named after its river and lies on the west of Rheinhessen and east of Mosel.
 Main Grape Varieties : Riesling, Mueller-Thurgau, Silvaner.
 Soil: slate, sandstone, loam.
 Climate: Temperate,sunny, no frosts.
 Popular wines: Schlossbockelheimer ( W), Munsterer ( W )
 Wines are fruity, fragrant and full of flavour.
Moselle Regions
MOSEL SAAR RUWER:
 This region follows the Mosel river and its tributaries, Saar and Ruwer.
 The region produces the excellent white wines.
 Soil : sandstone, limestone and slate.
 Climate : Moderate.
 Main Grape Varieties : Riesling, Mueller-Thurgau, Elbling
 Wines are fragrant, piquant, fruity, and delicate
 White wines : Bernkastler Doctor, Piesporter, Wiltengener.
 Both bottles of Moselle and Rhine are tall fluted but Rhine bottles are brown while
moselle bottles are green

5.  Mosel region has its generic equivalent to Rheins LIEBFRAWMILCH and generic
wines were named selblumchen (little flower of Moselle) now called as
Moselleseltaler.
FRANKEN:
 Easternmost wine region and also known as Franconia.
 The wines are bottled in a flat, green, flask shaped bottles named "Bocksbeutel”.
 These wines are often dry and similar to French wine’s often refered as Steinwein and
drunk in stein mugs
 Main Grape Varieties: Mueller-Thurgau, Silvaner, Bacchus
 Soil: sandstone, limestone, clay and loess.
 Climate: Continental with warm dry summers and cold winters.
 Popular Wines : Casteller (W), Wurzburger (W).
 Wines are vigorous,earthy, robust, dry, acidic ( due to cold winters and late spring
climate ) and full bodied.
Other Wine Regions
AHR:
 Germany’s most northerly region, along the Ahr river, as it flows into the Rhine.
 Smallest German wine region
 Specialises in red wines mostly from Spatburgunder.
 Main Grape Varieties: Spatburgunder, Portugieser, Riesling, Muller Thargau.
 Wines are velvety, fiery, light and fresh and are domestically consumed.
 Soil: slatey and loess.
 Climate: Temperate.
 Popular Wines: Heimersheimer(W), Neuenahrer (W), Marienthaler Klostergarten(R).
BADEN:
 South-west region of Germany.
 Wines are heavy, flowery and high in alcohol content.
 Famous for Weissherbst- rose wine made of pinot noir grape.
 Soil: Gravel,limestone, clay, granite.
 Climate: Sunny and warm climate.
BERGSTRASSE:
 This wine region is a very small wine producing region.
 Wines are very seldom exported.

6. WURTTEMBERG:
 Vineyards lining the slopes of Neckar river.
 It is the largest red wine region in Germany producing for domestic consumption.
 Main grape varieties: Spatburgunder, Riesling,Kerner,Silvaner.
 Wines are fruity, earthy, powerful.
 Soil: Clay, loess, loam
 Climate: Warm climate
 Popular wines: Maulbronner (R), Stockheimer (W)
German Wine Classification
German wine law of 1971 which decreed the”system by ripeness” allowed all producers
to make “fine wines” or qualitatswein that would be the equivalent of the French AOC.
As long as your grape had the right sugar content, a content that could be measured, they
were entitled to a category of special distinction or “PRADIKAT” grade.
Chaptalisation: most German wines need addition of sugar to the must to achieve
adequate fermentation. This process is called capitalization after its inventor, Frenchman
Andre chaptal. The process is often called “GALLIZATION” after the German inventor
gall. The addition of sugar to the must is termed “ANREICHERUNG “
(ENRICHMENT).
 Tafelwein -simple table wines.
 Deutcher Tafel wein -wines from grapes harvested in Germany.
 Liebfraumilch -not an official category but an export style
of mass production.
 Trocken and Halb Trocken -dry and semi dry styles of wine
respectively.
 Qualitatswein (Quality Wine) (these include QBA and QMP).
Qualitatswein Bestimmter Anbaugebiete (QBA)
Quality wines from designated regions. If the grape juice undergoes the practice of
Verbesserung I.e. if sugar is added to the wine then the wine is classified as (QBA).
Qualitatswein Mit Pradikat (QMP)
If the grape juice does not undergo the process of “Verbesserung” i.e. if no sugar is
added to the wine then the wine is classified as QMP. These wines are similar to
AOC wines of France. There are five categories of QMP wines. They are:
Qmp Classification

7. 1. Kabinett - light, fairly dry, white.
2. Spatlese -late harvested.
3. Auslese -superior rich wine from fully ripe grape.
4. Beerenauslese -finest quality, individually packed, over ripe grapes.
5. Trokenbeernauslese - very expensive hand picked shriveled.
Eiswein (Icewine):
Grapes harvested in between-8 to -10 degree centigrade. The fermentation is very
slow hence a dry wine with high acidic content is produced. The grapes are harvested in
the night underflood lights when the grapes are in the frozen condition.
Reading A Wine Label
1= Grower Producer
2= Vintage Year
3= Village and Vineyard
4= Grape Variety
5= Quality Level of Grape
6= Taste and Style of Wine
8= Official Tasting Number
9= Estate Produced & Bottled
7= Quality Level of Wine
10= Wine Region
11= Bottle Size in litre
12= Alcoholic Strength
13= Name & Address of Producer/Bottler.
14= Sub Growing Region
Terms related to Wine Styles
Basis Of Dryness
 Trocken : Dry.
 Halb Trocken : Medium Dry.
 Lieblich : Medium sweet
 Suss : Sweet.

8. Basis Of Colour
 Weisswein : White Wine
 Rotwein : Red Wine
 Weissherbst : Pink Wine from black grapes only.
 Rotling : Pink Wine from black and white grapes
Basis Of Effervesence
 Schuamwein : Sparkling Wine made by Champagne Method.
 Sekt : White Sparkling Wine.
 Perlwein/ Spritzig : Light sparkling white or red wine.
Glossary:
 Anbaugebiete: Wine regions.
 Abfullung: Bottling.
 Amtliche Prufung : also called A.P, it is a certification of standard quality by
chemical analysis and tasting .Compulsory since 1971 for all QbA and QmP wines.
 Bereiche : Village.
 Edelfaule : noble rot.
 Einzellage : an individual vineyard.
 Erzeugerabfullung : estate bottled.
 Gemeinde : village, parish or commune.
 Grosslage : a collective vineyard.
 Jahrgang : vintage.
 Restsusse : residual sugar, the unfermented sugar in a wine at the time of bottling.
 Saure : acidity.
 Schillerwein : a pale red wine of QmP or QbA status produced only in Wurttemberg.
 Schloss : castle.
 Schoppenwein : wine served opened in a large glass.
 Sussreserve : unfermented grape juice.
Bibliography:
 Sotheby’s World Wine Encyclopedia by Tom Stevenson.
 Modern Encycolpedia of Wine by Hugh Johnson.
 Exploring Wine by Steven Kolpan, Brain H. Smith., Micheal A. Weiss.
 The Ultimate Encyclopedia of Wine, Spirits, Beer, Liqueurs by Stuart Walton, Brain
Glover.
 Beverage Management by Micheal M. Coltman.
 Wines of the world by Andre Simon.
 Websites: